Creamy Protein Cheesecake with Cinnamon Crust

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Protein Cheesecake with Cinnamon Crust

YOUR SOLIN GENERATED RECIPE

Creamy Protein Cheesecake with Cinnamon Crust

Experience a delightfully creamy protein-packed cheesecake with a warm cinnamon-infused almond flour crust, inspired by Hispanic flavors. This no-bake dessert shines with a light tang from fat-free cream cheese and nonfat Greek yogurt, perfectly balanced with a touch of honey and aromatic cinnamon. It's a satisfying treat that delivers a subtle, comforting spice and velvety texture while keeping your nutritional goals in check.

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NUTRITION

520kcal
Protein
32.1g
Fat
28.0g
Carbs
36.3g

SERVINGS

1 serving

INGREDIENTS

1/2 cup almond flour (48g)

1 tsp unsalted butter (5g)

1/2 tsp ground cinnamon

2.5 oz fat-free cream cheese (70g)

1/2 cup nonfat Greek yogurt (120g)

1 tbsp honey

1 tsp vanilla extract

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PREPARATION

  • 1

    In a small bowl, combine the almond flour, melted butter, and ground cinnamon until the mixture is evenly moistened.

  • 2

    Press the almond flour mixture firmly into the bottom of a small, lined or non-stick springform pan to form an even crust layer. Place in the refrigerator to set while preparing the filling.

  • 3

    In another bowl, whisk together the fat-free cream cheese and nonfat Greek yogurt until smooth.

  • 4

    Stir in the honey and vanilla extract until well combined and creamy.

  • 5

    Spoon the creamy filling over the chilled crust and smooth the top with a spatula.

  • 6

    Chill the assembled cheesecake in the refrigerator for at least 2 hours to allow it to set.

  • 7

    Once set, slice and enjoy this light, protein-rich, and delightfully spiced dessert.

Creamy Protein Cheesecake with Cinnamon Crust

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Protein Cheesecake with Cinnamon Crust

YOUR SOLIN GENERATED RECIPE

Creamy Protein Cheesecake with Cinnamon Crust

Experience a delightfully creamy protein-packed cheesecake with a warm cinnamon-infused almond flour crust, inspired by Hispanic flavors. This no-bake dessert shines with a light tang from fat-free cream cheese and nonfat Greek yogurt, perfectly balanced with a touch of honey and aromatic cinnamon. It's a satisfying treat that delivers a subtle, comforting spice and velvety texture while keeping your nutritional goals in check.

NUTRITION

520kcal
Protein
32.1g
Fat
28.0g
Carbs
36.3g

SERVINGS

1 serving

INGREDIENTS

1/2 cup almond flour (48g)

1 tsp unsalted butter (5g)

1/2 tsp ground cinnamon

2.5 oz fat-free cream cheese (70g)

1/2 cup nonfat Greek yogurt (120g)

1 tbsp honey

1 tsp vanilla extract

PREPARATION

  • 1

    In a small bowl, combine the almond flour, melted butter, and ground cinnamon until the mixture is evenly moistened.

  • 2

    Press the almond flour mixture firmly into the bottom of a small, lined or non-stick springform pan to form an even crust layer. Place in the refrigerator to set while preparing the filling.

  • 3

    In another bowl, whisk together the fat-free cream cheese and nonfat Greek yogurt until smooth.

  • 4

    Stir in the honey and vanilla extract until well combined and creamy.

  • 5

    Spoon the creamy filling over the chilled crust and smooth the top with a spatula.

  • 6

    Chill the assembled cheesecake in the refrigerator for at least 2 hours to allow it to set.

  • 7

    Once set, slice and enjoy this light, protein-rich, and delightfully spiced dessert.